1 Put all the ingredients, except the eggplant and ampalaya, in a pan and bring to a boil. Do not stir.

2 Add the eggplant and turn the heat down and simmer for 10-12 minutes or until the fish and eggplant are
done. Turning the fish over to the other side is necessary if the pan
you are using is too wide and the fish is not totally immersed in the
liquid.

3 In a separate pot, boil about 2 cups of water and cook the ampalaya for 3 - 4 minutes until tender, then add to the cooked paksiw. (Cooking the ampalaya separately prevents the paksiw liquid from getting bitter.)